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Stuffed Eggplant Boats

Updated: Jun 19, 2021

I love Eggplants because of how versatile they are. The reason I decided to add pasta to this recipe is because I noticed I had a whole lot of sauce and just the 4 halves of eggplant, this way I could have a lunch or two during the week. These Eggplant Boats freeze extremely well. I just wrap each one individually in saran wrap and then they go into a freezer bag. I made them a couple of weeks ago and saved one and had it last night. It was delicious!


2 Medium Eggplants

1/2 onion, diced

4 Cloves Garlic, minced

1/2 Pound Chop Meat, 1/2 Pound Sausage Meat

Fresh Italian Parsley, to taste

One pint of Cherry Tomatoes, each cut in half

8 oz. Can of Hunts tomato sauce

1/4 pound of Pasta, cooked and drained

~ 4 oz Mozzarella for the top

Grated Parmesan for the top

1/4 cup Panko soaked in a little olive oil for the top

Saute the chop meat and sausage and drain on paper towel.

Cut the two eggplants in half. Scoop out the insides with a spoon (being careful not to go too deep to puncture the eggplant). Leave about 1/4 inch of eggplant on the sides. In a pan with olive oil, saute the eggplant insides on medium heat for a couple of minutes. When soft, add the onion and lastly, the garlic. When the veggies are soft, add in the meat mixture, fresh parsley, the tomatoes and the can of Hunts. Let it bubble a little and then lower the heat to simmer for 1/2 an hour, stirring every once in awhile.

When it is ready, you will dump the whole pan of sauce into a big bowl on top of the cooked pasta and let cool.

Meanwhile, while the sauce is simmering, rub the hollowed eggplants, inside and out, with oil and salt and bake on 400 for 25 minutes to soften them. By the time the eggplants are roasted and soft, the sauce should be done.

When the roasted eggplants are done, remove from oven and let them cool. Fill up the boats with the eggplant pasta mixture and add Mozzarella and shaved Parmesan to the top and a little Panko soaked in oil and parsley to the top and bake on 350 for about 25 minutes. Whatever doesn't fit in the boats save for lunch!



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